Cheeseburger Egg Roll (Print Version)
# Ingredients:
→ Cheeseburger Egg Rolls
01 -
17 egg roll wrappers
02 -
1 lb ground beef (80/20)
03 -
2 teaspoons salt
04 -
½ teaspoon pepper
05 -
½ yellow onion, medium, small dice
06 -
½ cup pickles, diced
07 -
2 cups cheddar cheese, shredded
08 -
Canola or vegetable oil for frying
→ Egg Wash
09 -
1 egg
10 -
1 tablespoon water
→ Big Mac Sauce
11 -
½ cup mayonnaise
12 -
3 tablespoons sweet pickle relish
13 -
1 tablespoon yellow onion, finely minced
14 -
1 tablespoon white vinegar
15 -
2 tablespoons ketchup
16 -
2 teaspoons yellow mustard
17 -
½ teaspoon paprika
18 -
¼ teaspoon onion powder
19 -
¼ teaspoon salt
# Instructions:
01 -
In a large skillet, sauté ground beef over medium heat until browned with no pink remaining. Drain excess fat. Add diced onions and cook for 2 minutes. Remove from heat, then stir in cheese, pickles, salt, and pepper until cheese is slightly melted. Let cool completely.
02 -
Whisk together egg and water for the egg wash. For Big Mac sauce, whisk together mayo, ketchup, mustard, relish, onions, paprika, vinegar, onion powder, and salt until combined.
03 -
Wet the edges of each wrapper with egg wash. Place 3-4 tablespoons of filling on the lower third. Roll the corner closest to you over the filling, tuck under, and press sides to flatten. Fold right and left corners toward center.
04 -
Brush the opposite corner with egg wash and roll tightly until sealed. Repeat with remaining wrappers.
05 -
Heat oil to 350°F in a large skillet. Fry 5-6 egg rolls at a time for 3-4 minutes per side until golden and crispy.
06 -
Remove from oil and drain on paper towels, then place on a wire rack to prevent soggy bottoms. Serve hot with Big Mac sauce for dipping.
# Notes:
01 -
These egg rolls have all the beefy and cheesy goodness of a traditional cheeseburger in a crispy wrapper.
02 -
Let the filling cool completely before assembling to prevent the wrappers from getting soggy.
03 -
Servings will vary depending on how much filling you place in each wrapper - plan on 15-20 egg rolls.
04 -
Using a wire rack after draining helps keep the egg rolls crispy on all sides.